Ingredients
- 1 pound fresh shrimp (extra large shrimp, peeled deveined and tails can be left on or off)
- 1/2 to 3/4 teaspoon kosher salt
- SAUCE
- 3 garlic cloves, minced
- 1 lemon (juiced and zested, zest will be a garnish)
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon ground ginger
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper (less if you want it less spicy)
- 4 tablespoons olive oil
- Garnish
- Fresh mint, chopped
- Lemon wedges
How to Make
-
Step 1: Shrimp ... Now, you can purchase shrimp already peeled and deveined; or, you can do them yourself. I like to remove the tails; but, some like to leave them on - especially if served as an appetizer. Make sure to remove the shrimp from the refrigerator to 'take the chill' off. You never want to cook with COLD seafood. Season the shrimp with salt, toss, and let it rest on the counter. Note: If using frozen shrimp, make sure to thaw them in the refrigerator in a colander over a bowl, covered; so, they do NOT sit in water as they thaw.
-
Step 2: Saute ... Add the olive oil to a saute pan on medium heat. Add the garlic and cook a minute, stirring often. You do NOT want it to brown or burn. Then, add the spices and cook another couple of minutes, continuing to stir.
-
Step 3: Shrimp ... Turn the heat to medium high-high; immediately add the shrimp, and saute 3-5 minutes until they begin to curl and turn pink. You want to continue to stir as they cook.
-
Serve and ENJOY! ... As mentioned, I love to serve the shrimp over couscous. It is a super quick recipe that is full of flavor. Make sure to garnish with chopped mint, lemon zest, and lemon wedges. Add a side salad for a quick weeknight meal. This is also great served as an appetizer
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.